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Easy Mexican Shrimp Ceviche with Avocado

A fresh, zesty shrimp ceviche with creamy avocado, bright lime juice, and crisp vegetables, perfect for a light appetizer or summer dish.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Mexican, Seafood
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Ceviche
  • 1 lb raw shrimp peeled and deveined
  • 1 cup lime juice freshly squeezed
  • 1 red onion diced
  • 2 tomatoes diced
  • 1 jalapeño chopped
  • 1 cup cilantro chopped
  • 2 avocados diced
  • 1 cucumber optional
  • 1 tsp salt

Equipment

  • Mixing bowls
  • Knife
  • Cutting board

Method
 

  1. Place chopped shrimp in a bowl and cover completely with lime juice.
  2. Refrigerate for 15–20 minutes until shrimp turn opaque.
  3. Drain some lime juice, leaving a small amount for flavor.
  4. Add diced onion, tomatoes, jalapeño, and cucumber.
  5. Season with salt and mix in chopped cilantro.
  6. Gently fold in diced avocado.
  7. Chill briefly and serve with chips or tostadas.

Notes

Use fresh lime juice for best results. Add avocado just before serving.